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Monday, April 16, 2012

Hokkaido chiffon cupcakes 北海道牛奶蛋糕

When i first saw this nice cupcake liners in the bakery ingredients shop, i know it will perfectly for making Hokkaido chiffon cupcakes. I did this cupcake before, but this time i replaced the non-dairy whipping cream to dairy whipping cream for the filling. I made the right choice, dairy whipping cream gave very milky taste and perfectly match with this light and soft chiffon ..I will make this again and again.. And this is also perfect as a gift to given out to friends and relatives..

This chiffon cupcakes is very easy and quick to be prepared, and resulted a very light and soft chiffon.. Thanks to Forbidden Garden for this wonderful sharing.

OMG, Sonia, you are torturing me with these beautiful cakes & I love the cupcake liners too. I bet that they also come in pink colour as well & it would be perfect if they also come in apple green, I want to buy all the colours, hahaha!

These cakes baked in such cupcake liners make perfect gifts to friends. Can you tell me the name of the bakery shop, do they have a website?

Taiping recently have this and they named it Osaka cake. I also intend to bake this one day...I;ve just grabd and saved ur recipe! Thanks for sharing. Sonia how to pipe in the custard? is it got a hole after bake the cupcakes?

From the steps that you shared, it wasn't too tough, but i know in actual it could be not easy, need a lot of effort and patient. You are doing great in this Hokaido Cake. I love this cake when it is chilled.

Sonia, can you tell me the name for these cupcake liners(if there is one) & the manufacturer. I'll try to google it myself as I believe that if you can get them from there, you'll be able to get them online! Or please find out the details for me or make a special order for me, price is not an issue, haha, sound so desperate.

Had this cake from a bakery shop and I love the soft chiffon. Thought it would be hard to replicate but when going through your recipe, it doesn't seem that difficult. And yours look even better than those selling outside :D

Looks like I am joining the queue and going ga-ga over your beautiful cupcakes liners...would love to know where to get those too! Makes eating the cakes even more delicious with beautiful liners, lol! Bookmarking this recipe too!

Hi Sonia,Lovely cupcakes. Can you tell me what is instant custard powder.Is it any difference with the normal custard powder?Would you mind putting a picture of the said instant custard powder...I mean the box or packet of it.Thanks for sharing.

Shereen, I am not able to show you the packing as I bought it as loose pack, the shop repack from original into smaller packing. Thus there is no brand on the packing . From the look, it look no difference from the normal custard powder. But this instant custard,, we just add water then stir till become custard paste.

Sonia-your chiffon cake is so light, and absolutely gorgeous. Love the sweet liners, and the filling!I happen to have a large packet of pudding powder sent to me from a food blogger friend, from Malaysia, and would love to try to make this lovely and delicious cake!Thanks for sharing:DDD

OMG Sonia! I just went to heaven and came back (metaphorically speaking) LOL.. I love these Jap Sponge cupcakes and have been searching high and low for the perfect recipe to bake them myself. I feel like I have strike a lottery today!! Can't wait to make these babies. They are just so light, fluffy and somewhat resembles almost like cotton like texture cake. Love it and the cupcake liners are just so pretty.. My fav colour combo too!!! Have a good week ahead.. so looking fwd to weekends now.. LOL.. xoxo

like the others, i only have one word - BEAUTIFUL! both the cake and the liner! My hokkaido chiffon cupcakes always turn out wrinkled and nowhere as pretty as yours! love the decoration on them and the liners...man would i want to eat one (or more) now!

i've tried to bake twice this cupcake, the 1st time is a bit dried due to overbake and the 2nd time is better cos is soft! but i have problem with the cream. it seem the cream cannot get to the bottom of the liner. it only half. Any way to push the cream deep inside. and when is the good time to pipe the cream. straight from the oven or wait until it cold down?

I have just seen this via Pinterest..how gorgeous the cakes look in the boxes. I would love to make these for the ladies in my cake decorating class....I will try to email you for the supplier of the boxes online..thanks for posting the recipe..

Hi Sonia,I would like to try this and could not decide which recipe to try as you have shared another Hokkaido recipe previously.May I know which recipe do you prefer - this version or the previous version? Thanks.

Wow.. Simply love ur blog.. I jus tried baking this, the cupcake turn out really yummy BUT for the whipping cream is a big big failure. I used EMBORG whipping cream but no matter hw it just can't get stiff n firm. Do u know y? :( Btw 60g whipping cream is the same as 60ml right?

Hi Sonia,I am looking at your cupcakes here again as it is so beautiful baked! I like yours where the top is nicely brown and most of all, it is "cracked" up so nicely and make it easily to pipe in the custard. How did you do that I wonder? Really, I like yours so much better.

I have been following your blog for quite a while, very interesting and wants to thank you too for always sharing with us. I recommended your blog to my sisters & friends and they like it!

Plan to try this nice cupcake this weekend but have some silly questions since I am still a beginner. *Can I use non-stick cupliners? * Should I rest the whipped cream to room temperature first before beating?

Liliana, Thanks for your support. To answer your questions:-1. Try not to use non-stick cupliners, we need a wall for the sponge cake to climb up..2. No, remove whipping cream from fridge and immediately beat it over a bowl iced cold water..do not rest in room temperature.Hope this helps.

Hihi! thanks to your recipe for the chiffon cake, my chiffon cake rises! the 1st attempt was sad, I see from another recipe, they did not even rise and looks like kueh bo lu though they still taste as nice haha :D

Do you mind if I use your pics for the hokkaido chiffon cake for my online shop that sells baking supplies? I will credit your blog on my website too! Here is my website: http://www.facebook.com/TheBakingWardrobe

I made these this morning and found I only got 8 serves. Mine rose beautifully and baked for 25 minutes...when I took them out ofnthe oven they dropped...not sank...but dropped markedly. I am wondering what size eggs did you use?Any help would be appreciated... Thanks.

I love ur blog. Ur pics r great!May I ask do i just double d ingredients to make more cupcakes?Can i make d cake first n let it cool n pipe d cream d next day?Does it keep well in frdige?Thank u for answering my Q!A huge fan of urs: Yen

Hi Sonia, I've tried ur recipe n it's really good. Thanks for sharing. A small question here, do I just add in the custard powder to the whipped cream or I have to mix the custard powder with water to make it a paste before mixing with the cream? Thanks .

Hi Sonia,I done this just now. It turns out really well when it was out of the oven and tastes really fluffy. I straight away put the cakes into the fridge to cool down. When I took it out from the fridge I found that the texture was completely different as it was very compact (not fluffy anymore) and there is where I faced the problem of pumping the cream in it....

I've just made this Hokkaido chiffon cake today with the 2nd attempt. 1st attempt I did the strawberry version but did badly on the whipped cream part. It was watery as the puree was not thick.

Today I did well, but the whipped cream filling I made it to 120g instead of 60g. I find tat it is very hard to estimate how much to pipe out for every cake. I whipped 60g, but was too generous to the cakes & ended up half of them without whipped cream, hence hv to make it to 120g. Using the pipe was another problem as the amt of whipped cream too little. Better to scoop. Probably next time I filled up my muffin cup to make up 6-7 cakes instead of 9.

Hi Sonia,Thanks for sharing the recipe. I have read all l the reviews here and I knew that this recipe calls for large eggs. Can I use grade AA or just grade A1 ? Appreciate your reply on this. Thanks in advanceShirley Berry

I made this last week! And shared with young (9 to 11 years old girls) church members. They loved it! My husband had some left over too. he gave me thumbs up! Thank you for the fantastic recipe. Your photos are amazing!